Turkey & White Bean Chili

12 oz ground turkey breast.
1 jalapeno pepper, diced.
1 large yellow onion, chopped.
3 cloves garlic, minced.
1 can (2 cups) white kidney beans & liquid.
1 can (2 cups) pinto beans & liquid.
1 tablespoon extra virgin olive oil.
1 teaspoon ground cumin (more/less to taste).
1 teaspoon cayenne pepper (more/less to taste).
1 teaspoon salt (more/less to taste).
20 grinds black pepper (more/less to taste).

1. I started this recipe with 12 oz of cooked ground turkey breast, so the nutritional values will be different if you start with a pound of raw.

2. Make sure you stir frequently so the beans don't burn and stick to the bottom.

3. The shredded cheese and corn chips are not included in the nutritional values.

1. Chop the onions, garlic, and jalapeno pepper.
2. Put the onions, garlic, jalapeno, salt, pepper, and olive oil in a medium soup pot, stir to coat w/ oil, and cook on low heat until onions are soft.
3. While the onions are cooking, brown the turkey breast in a non-stick pan over medium heat.
4. If the turkey finishes before the onions, remove from heat and add a little water to keep moist. If not, add the turkey to the cooked onions, stir, and continue cooking on low (simmer).
5. Add both cans of beans (including liquid to thicken), rinse cans with a little water, add water to pot and stir.
6. Stir in cumin and cayenne pepper, and simmer for 10 minutes.
7. Check for seasoning/thickness, add spices/water if needed, serve with a pinch of shredded cheese and corn chips.

Serving Size: 8 1-cup servings